Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1887-04-07
FlRsT-cLAss BUTTER.

ssggestions for Those Who Wish TO Pre-
duce a Strictly Perfect Article.
One of the good things about the drift
of dairying is a tendency to discard the
holding of butter for a rise in price and
sell it fresh. A great advance would be
attained if it were possible for the maker
and the consumer to live from hand to-
mouth, SO to speak. Then there would
be no accumulation of butter in the
market to get strong, loft favor" and
rancid. The fancy quotations are for
butter not over ten days old; and when
one hears of eighty cents per pound"
it means butter made and delivered
twice a week.
Every butter-maker knows that the
fancy in flavor of butter is a sort of
will-o'-the-wiSp, and it is doubtful sif
this exquisite flavor can be depended
on over two weeks at the most; and as
it is this heeting flavor that brings ten
cents extra per pound, dairymen must
understand the necessity of shipping
butter as fast as made. A fresh-made
butter. with dainty flavor. must always
be sold in preference TO butter mades
three months before it is put on the mar
ket.
The dairyman can seize upon this
very fact as trademark. No bogus
butter can be made with this delicate {
aroma, and the consumer once put in
possession of this fact can always pro-
tect himself from the counterfeit butter.
The most patent damage done to the
dairy product is the fear of the con-
sumner that he will have bogus goods
thrust upon him. and he is suspicious,
and we are from this very fact eating
less butter each day. The genuine butt
ter, unless conspicuously fine, is looked
upon with reserve, and to-day common
butter in the market is actually classed
with the bogus. This gives the dairy
man who chooses the chance to make
the finest of butter and supply consum1-
ers direct, and allow the'bogus producer
no chance to come in with his compound.
We may also in time see the adj
vantage of sailing butter far less than
we now do, and give this delicate aroma
of fresh-made butter more conspicu-
Gus place. If we would churn the
cream at the point of mild acidity.
thoroughly wash out the buttermilk
with weak brine, and then salt the
butter in a brine-bath, instead of
working dry salt into the butter, the
consumer would soon learn that butter
has flavor of its own, independent of
salt and buttermilk, and when these
two are a little less conspicuous the
real luxury of butteris discovered, and
when this occurs, it is the flavor that
will be paid for. Butter, rs simply so
much grease, is dear article of food,
bat as table luxury, exquisite In
flavor, and perfect in grain, it is WORTH
its advance cost.
We are also fast finding out that but
ter needs only all the strong brine it
will absorb while in the granular stage
to give 10 keeping properties. When
free of buttermilk-as it may be if it
is washed Out-a coating of liquid salt
about each little globule, is all that can
ever be done in the way of salt adding
to the keeping of butter. Then this
brine will also fill all the minute spaces
between the globules, and keep out the
| air. Such butter is perfection, and
the desire for more than one-third of
an ounce of salt to the pound of butter
is an acquired habit of taste-the ex-
change of butter-flavor for the sharper
| flavor of salt.-COr. N. T. HiLaseSS.